Chef Guillermo Russo spent 7 years in Hong Kong. He considers this to be the place where his eyes and tastebuds awakened. Not speaking the language, he had to pay attention to sounds, smells & tastes, using his senses to try and understand everything going on around him. Last year, after many many moons, he returned to practice dim sum techniques and traditional Chinese cooking. After 3 weeks of intense work Chef came home preaching all things Chinese and anxious to put his learning to play in future caterings & events. Below some pictures of his travels.
2 Responses
Robert Jackson
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